Spicy Ethiopian Chicken

READY IN: 27mins
Recipe by Ashley U

You should serve this with warm pita bread.

Top Review by Savita

This recipe sounds a lot like an adaptation of Bon Appetit's recipe that was published in September 2001 for their ethnic restaurant issu.e I have tried this recipe before and I had to make A LOT of changes to it. It wasn't spicy enough for me and so I added fresh ground hot chiles, some roasted ground cumin, and I doubled the amount of Cajun seasoning. I also added about 3 ounces of tomato paste to it. The overall result was pretty tasty. I don't know how authentically Ethiopian it is, but it tasted good.

Ingredients Nutrition


  1. Combine first 3 ingredients in small bowl.
  2. Sprinkle chicken on both sides.
  3. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
  4. Add chicken and sauté until brown, about 4 minutes on each side.
  5. Transfer to plate.
  6. Melt remaining 1 tablespoon butter in same skillet.
  7. Add onion and sauté for 3 minutes.
  8. Add ginger and sauté for 1 minute.
  9. Return chicken to skillet.
  10. Add 1 cup water and bring up to a boil.
  11. Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
  12. Transfer chicken to 2 plates and cover with foil.
  13. Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
  14. Season salt with salt and pepper.
  15. Spoon over chicken.

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